NUTRITIONAL QUALITY OF FERMENTED-GERMNATED COMPLEMENTARY FOOD PRODUCED FROM FLOUR BLENDS OF MILLET AND SOYBEAN
Abstract
This study evaluated the nutrient and antinutrient composition of complementary food based on germinated-fermented millet and soybean. Raw millet and soybean seeds were sorted, washed germinated and also fermented separately. The seeds were then dried and milled in to fine flour. The germinated -fermented millet and soybean flours were mixed to give the following ratios; 100: (sample A), 90:10 (sample B), 80:20 (sample C) and 70:30 (sample D). Raw millet (sample E) and how Soybean (sample F) were also prepared and analysed. The proximate, mineral, vitamin and antinutrient composition of samples were evaluated. The Results obtained showed that the moisture, ash, fat, fibre, protein and carbohydrate content ranged from 5.40 - 6.85%; 2.20 -5.60%; 1.70 - 23.98%; 6.00 - 7.60%; 7.53 - 36.33%; and 21.25 - 74.68% respectively. The calcium content ranged from 38.99 - 111.90mg/100g, Magnesium ranged from 87.92 -131.88mg/100g, sodium, potassium and phosphorus ranged from 136.12 - 241.93mg/100g. While the Vitamin Bl, B3, C and all the antinutrient content of the samples analysed increased, the vitamin B2 decreased with increase in the percentage proportion of germinated-fermented millet with soybean
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.